Veg-in-Training: I ran across articles like that too, and then found this by Bryanna Clark Grogan, where she writes that "what you want to avoid is degraded carrageenan (poligeenan), but that is not really available to the home consumer, anyway." http://www.bryannaclarkgrogan.com/page/ ... .htm#64275

That's good to know. I wasn't sure how to determine if it was degraded. I just used extra agar powder for my first two batches, which I can't wait to try!!

I'm super bummed. I tried my two cheeses this morning. The American was grainy but the flavor was pretty good. The provolone was way too pungent and super soft. I think my rejuvalac might be too strong for the provolone. I used the agar powder sub she suggested because I didn't have carrageenan. Maybe that was the problem. Big sad face. I want to love this book. Ordered carrageenan today.

I have just eaten Brie with whole peppercorns, after 7 hours in the refrigerator (I know the book says at least 8, couldn't resist). It's very tasty, but I do hope peppercorns become softer with time. I used 5 heart shaped silicone muffin moulds :)

I've never eaten non-vegan Brie. I can't tell if my vegan Brie turned out similar to it. I never cared for dairy cheeses in my pregan days and am just starting to develop a taste for them.

Air dried Cheddar is still fermenting on my windowsill. I taste it every 8 hours with a clean spoon. It still tastes of miso and nutritional yeast. It's tasty, but Miyoko says the flavour should change. I used Sojade plain soya yoghurt which is perhaps not a yoghurt by definition, because it contains Bifidus and Lactobacillus acidophilus, but it's the only "yoghurt" I can get my hands on that works as a starter for homemade yoghurt (I have a yoghurt maker). I used barley miso. I think it's unpasteurised. I wonder which microorganisms now ferment the cheese, probably some koji is alive (miso gets darker with time), lactic acid fermentation bacteria from yoghurt, lactic acid fermentation bacteria from the air / rejuvelac and perhaps some yeasts from the air (although my rejuvelac didn't smell or taste alcoholy).

A few months ago I made Miyoko's Buffalo Mozzarella from her blog, I used rye rejuvelac. But my rye won't sprout any more, I've tried 5 times since. So, I made Kamut and quinoa rejuvelac. I used Kamut rejuvelac for Brie and Cheddar.

I have kappa carragenan from Modernist Pantry and am looking forward to trying to make some melting vegan cheeses soon :)

Can people with coeliac disease eat rejuvelac made from grains which contain gluten? (I know they can eat shoyu which is made with wheat.)

My sharp cheddar is sitting on the counter at home but it tastes great already! My blender hates me for putting it through that, though. I had hoped to go oil-free but I needed the extra liquid just to get the blender to cooperate. I think I'll just have to experiment with blending the mixture in batches or something.

Okay, so I tried to sprout another bit of rejuvalac and this time I made it sit in my oven. (controlled temperatures and everything). It sprouted (REALLY) fast (like long tails and everything) in a day and a half. Whoop! I am now going to add water and let it cultivate. (in a bowl, and stir it like Daphne Suggested. (THANKS DAPHNE! :)) if I can find a big enough bowl. If not, I'll just use my big pickle jars

then. Chevere will be mine!

(and everything else).

I was reading but I didn't really read. 'indepth' yet, since I couldn't master the first recipe of the book yet - but agar can be used instead of carageenan, or basically, "Daisy, start looking for the stuff, now?"

Cheddar is drying now. When I cooked it to thicken it, it was dough-like and it was very hard to stir it. It's gummy now. I salted the surface, but I plan to brush it with wine and salt brine every day from now on.

My parmesan has been air-drying about a week and a half now, and it's hard, but not super easily grate-able. That said, it's very tasty.

I also made the smokey provolone - we've decided to fridge it vs. additional culturing (the air-drying freaks my girlfriend out) and I'm culturing the pub cheddar (subbing in soaked sunflower seeds). Even in my Vita-Mix, that one called for some extra liquid.

My first attempt at mozzarella failed. Not miserably, but still not a success. Was far too soft. Not sliceable more like cream cheese. I mixed it with some garlic powder, basil and lemon and it was yum. So I think I'll do that with the rest of the batch. And try again next week. Still waiting for my book to arrive..... Got lost on the way here :( it's been 4 weeks since I ordered it now ill have to wait another 2-3 for the replacement.

I got started on the gouda last night, it's chilling in the fridge now. This one was more for Boyfriend than me, because I always loved really sharp cheese while he prefers milder ones, but from tasting it last night I think he's got a fight for it on his hands! My blender was a much bigger fan of this one, too.

I made the sun-dried tomato and basil cheese with cultured sunflower seeds earlier today. It smells so good. I'm storing the cheeses I've had cultured tonight before going out of town for a few days. Next up, cooking the pub cheese and air-dried cheddar.

I made the sun-dried tomato and basil cheese with cultured sunflower seeds earlier today. It smells so good. I'm storing the cheeses I've had cultured tonight before going out of town for a few days. Next up, cooking the pub cheese and air-dried cheddar.

I'm interested in making cheeses from other nuts and seeds as well (cashews have too much saturated fat and are expensive).

I brushed my cheddar with brine today, and started wondering how is it going to dry if I moisten it every day. Maybe I should salt it every day. Salt should attract water from it. The texture is still gummy and I have to turn it upside down on the rack to brush all sides.